Brown the beef with 1 tablespoon of oil and keep aside on a plate.

In a pot, heat the remaining oil on medium heat and add the curry paste. Cook for 1 or 2 minutes, stirring frequently.

Add the cinnamon, bay leaves, garlic-ginger, coriander and cardamom.

Add the shallots and cover with coconut cream

Cook for 10 minutes stirring often, so the mix doesn't burn.

Add all the coconut cream and milk, reserving 1/4 cup of the coconut milk aside.

Add the beef, the potatoes, the fish sauce, the tamarind, the sugar and the cashew nuts

Mix the 1/4 cup of coconut cream with the corn flour

Cook for an hour on low heat, covered.

Before serving, add the corn flour mix and cook for another 10 minutes